Craft♥Advent, Day 8: Raspberry & Chocolate Cake

Once again, I will be using the Fairy/Cupcake recipe posted here...

The exceptions to this recipe would be to decrease the sugar to 100gms;

and the additions this time are

-: 3 tablespoons of (GOOD! Make sure it is 50% sugar, 50% raspberries!) jam and

-: 100 gms of chocolate: I used a milk chocolate with a high enough cocoa content (46%) but dark chocolate or white chocolate would be scrumptious too.

Once baked (180’C for 20 minutes), dust lightly with icing sugar, plant a forest of cake-toppers (see day 6!) and enjoy with cream, creme fraiche or ice-cream!